Clam Chowder

Ingredients:

* 2 tablespoons butter or margarine
* 1 cup peeled and finely chopped potato
* 1/4 cup peeled and finely chopped carrot
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped onion
* 2 cans (12 fl. oz. each) Carnation Evaporated Milk
* 1/4 cup all-purpose flour
* 1 can (6.5 oz.) chopped or minced clams, undrained
* 1/2 teaspoon salt
* 1/4 teaspoon Worcestershire sauce
* 1/4 teaspoon ground white pepper

Directions:

Melt butter in medium saucepan over medium heat. Add potato, carrot, celery and onion. Cook, stirring frequently, for 7 to 8 minutes or until potato is tender.

Combine evaporated milk and flour in small bowl until blended; add to vegetable mixture. Stir in clams and juice, salt, Worcestershire sauce and pepper. Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.

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